Potato Soup

Cooking time: 40 minutes   Yield: 8 servings

Culinary Tools:

  • 6-quart Dutch Oven with Cover
  • Chef’s Knife
  • 5-quart Mixing Bowl
  • Round Slotted Masher


  • ¾ cups green onion, minced
  • 3 pounds Yukon gold potatoes, peeled and diced into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 tablespoon whole annatto seeds (achiote entero)
  • 2 teaspoons all-purpose seasoning (adobo)
  • 1 cup skim milk
  • 2 cups white shoepeg corn, canned
  • 2 ounces low-fat feta cheese, crumbled
  • ¼ cup table cream


  • 2 ripe avocados, peeled, seeded and sliced
  • 2 hard-boiled eggs, chopped into small pieces


With the Chef’s Knife, cut green onion and potatoes. In the 6-quart Dutch Oven, heat vegetable oil with annatto seeds at low temperature for 10 minutes. Carefully remove and discard annatto seeds only. In the heated oil, add green onion and sauté for 3 minutes or until soft. Add potatoes and stir them for 3 minutes. Add 4 cups of water and adobo; mix well, cover and cook at medium-high temperature with the Redy-cook valve open. When the valve whistles (8 minutes approx.), reduce heat to low and cook without the cover for 10 minutes approximately or until the potatoes start to crumble; mix frequently.

Remove half of the potatoes from the soup and place them in the 5-quart Mixing Bowl. Using the Masher, squeeze   these potatoes completely and return them to the pot. Stir continuously for 3 minutes. Add milk and corn; mix well. Add cheese and table cream, stir and cook for 3 more minutes or until the cheese has melted and the soup thickened. Turn off the stove. Garnish with avocado slices and chopped eggs.